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Sweet Karela is eaten by those who doesn't eat bitter Karela. Sweet Karela is known in many names such as: Parmala , Kankoda or even RamKarela , These are found in the mountains normally between October to November. Sweet Karela which is mostly found in Uttrakhand , Nepal and even in the North East. It was first found in South America at Peru and it was used there from many time ago. After it started spreading from mountainous areas to bottom parts and then also made in Central America. There it was called : Achocha , Caigua , Stffed cucumber and Slipper gourd. Sweet Karela was unique looking. The root of it can be at least 12 metres long with light , green , and dry flowers. Sweet Karela is normally Green in colour which can be approximately 15 cm long. Also has soft spikes on the outsides of it. The seeds are black in colour. It has loads of anti-oxygen. Lastly Karela juice provides ample amounts of vitamin C, an antioxidant that plays a role in promoting immunity, brain health, and tissue healing ( 3 , 4 ). It's also a great source of provitamin A. This is a substance that your body converts into vitamin A, which helps with eyesight and skin health ( 5 ).